• Sauterne Cup

    The same as for Rhine Wine Cup, substituting Sauterne for the Rhine Wine.

  • Rhine Wine Cup

    Serve in large Jug with four lumps of ice. Decorate with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top.

  • Claret Cup

    Serve in large Jug with four lumps of ice, decorate with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top.

  • Champagne Cup

    Serve in large pitcher with four lumps of ice, decorate with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top.

  • Cider Cup (No. 1)

    (4 persons) Use small Glass Jug Stir gently and decorate with slices of fruit in season.

  • Sauterne Punch

    Use punch bowl, 1 block of ice and add slices of fruit in season.

  • Rhine Wine Punch

    (10 persons) Put the tea in a small piece of cheese cloth and leave in the above mixture for about ten minutes. Surround punch bowl with cracked ice and add slices of fruit in Season.

  • Champagne Punch

    Mix well in punch bowl. Surround bowl with cracked ice and add slices of fruit in season. Read Harry Braddock’s notes on Punch.

  • Bombay Punch

    Stir gently. Surround the Punch Bowl with cracked ice and decorate with fruits in season. Read Harry Braddock’s notes on Punch.

  • Pineapple Julep

    (6 people) Take a large glass jug and fill it 1/4 full of crushed ice. Pour in the juice of two oranges, a glass of Raspberry Vinegar, a glass of Maraschino, a glass and a half of Gin, and a bottle of Sparkling Moselle or Saumur. Pull a pineapple to pieces with a silver fork…